Chinese sentence for step 1.Fish fillet ingredients:Pike1 piece, large onion, green onion, freshginger，egg whitesclear broth, cookedblacksesame seeds,millet wine, salt,pepper powderdry starch,steamedfish soy sauce, cold mixedvinegar

Steamed Fish with Scallion Oil method:

1. Wash the pike and slice out two large pieces of net meat for making steamed fish with scallion oil; the head, tail, and bones after removing the meat will be used to make soup;The head, tail, and remaining fish bones after deboning are used to cook a soup.Remove the remaining fish chunks from the body after slicing the fillets, along with the scraps left over after slicing the fish pieces.fish skinpart is stir-fried.

2. Cut the large onion and green onion into threads, cut the ginger into fine pieces and threads; take only the egg whites from the eggs.

3. After slicing the fish meat into fillets, dry them with a cloth or paper towel to remove excess moisture, place them in a large bowl and marinate with Shaoxing wine, salt, and pepper powder, mix well;then add the egg white and mix evenly, finally sprinkle with dry starch;mix well, then refrigerate for a while to marinate before use.

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4. Place the water in a pot and bring it to a boil, one by one, place the marinated fish pieces on the surface of the boiling water, quickly "slip" the fish fillets into the water for no more than 30 seconds until they turn white;

5. Spread the large onion and green onion threads at the bottom of the plate, then place the boiled fish fillets on top.Sprinkle with ginger slices and fine ginger shreds.Stir-fry fish sauce with a little vinegar and pour it over the onions and fish fillets;6. Heat another pot and add 2 spoons of oil, heat until smoking, then pour over the onions and fish fillets to activate the aroma; sprinkle with stir-fried black sesame seeds before serving.

When marinating the fish slices, follow the order: first flavor with Shaoxing wine, salt, and pepper powder, mix well;

   then add egg whites and mix evenly, finally sprinkle dry starch.The "slipping" of the fish slices must be quick; control the time so that they turn white within 30 seconds.Sauté the fish slices quickly in water for no more than 30 seconds until they turn white.